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5 pounds fine ground chuck
4 tablespoons salt
10 cloves pressed garlic
1-1/2 teaspoons white pepper
3 teaspoons ground coriander
1 tablespoon sugar
1 cup white wine

Combine all ingredients, mix well and refrigerated for 48 hours.

Stuff into fiber or cellulose casing. Cool smoke for 6-8 hours. Slowly increase the temperature to 150°F to 160°F., or until the internal temperature is 140°F.

Chill the sausage in cold water and continue to dry (approximately 5-8 weeks).

Posted by Maxine in RI

Serves: 20
Nutritional Info Per Serving: 314 Calories (kcal); 24g Total Fat; (70% calories from fat); 20g Protein; 1g Carbohydrate; 85mg Cholesterol; 1358mg Sodium